1cupchocolate chipsI prefer semi-sweet chocolate chips over milk-chocolate chips
1cuppecansfull halves are best
1/2 cupunsalted buttermelted and cooled (1 stick)
1tsp.pure vanilla extract
1unbaked pie shell
Melt butter in large bowl in microwave oven.
Cool about five minutes.
Add granulated sugar, flour, eggs, vanilla and pecans.
When mixture is no longer warm (from butter being in microwave), add chocolate chips.
(If you add the chips too early they will melt and the pie will not turn out right).
Pour into unbaked pie shell.
Bake at 350° for about 40-45 minutes, until set.
You may have to cover the crust or top of pie with foil to prevent getting too dark.
NOTE: It is imperative that the butter be melted and completely cooled before adding the chocolate chips. Otherwise, the chips will melt and not hold the proper texture.NOTE: Semi-sweet chocolate chips seem to work better than milk-chocolate chips in this recipe.NOTE: When I remade the pie I had a really large deep dish (almost 12" pie plate). I ended up having to make two batches of filling to fill the pie plate. This meant I had to cook the pie a LOT longer to get it cooked all the way through (almost a half hour). That's too long for the chocolate chips. They really ended up melting more than they should have. This recipe is better in a small 9" pie plate and baked about 40-45 minutes (no longer!). That way the chocolate chips hold the correct texture in the pie rather than melting.NOTE: This pie tastes better with pure vanilla extract rather than imitation vanilla.